Bruschetta with roasted tomato and burrata
About the recipe
I make this so often when we have friends round for lunch. It feels special, with its rich and indulgent flavours, but it's so easy to make. I hope you give it a try.
Bruschetta with roasted tomato and burrata
Ingredients
120g cherry tomatoes (about half a small punnet)
5g basil
140g sundried tomatoes (about half a jar)
2 slices of rustic bread (I used sourdough)
1 clove of garlic
1 burrata
A drizzle of balsamic reduction (you can make your own)
Extra virgin olive oil (for roasting and brushing)
A pinch of salt and a grind of pepper
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First, roast your tomatoes
Preheat your oven to gas mark 7 (210C, 425F)
Cut each tomato in half and put them in a single layer on a roasting tin. The cut side should face upwards.
Brush with olive oil and sprinkle with salt
Roast for 20-25 minutes.
You want them to be slightly collapsed, a bit jammy, but not completely dried out.
In the meantime, prepare the sundried tomato paste
Blitz the sundried tomatoes with the balsamic reduction
I normally start by draining off the excess oil from the tomatoes. Take them out the jar with a fork, place them between a few sheets of kitchen roll, and gently squeeze them.
Add the drained tomatoes to a food processor with the balsamic and blitz until smooth.
You might need to add a tablespoon or so of olive oil if you’re finding it hard to blitz them up. I know that you’ve just drained oil, and now you’re adding more. But a drop of good extra virgin olive oil is so much tastier, and you’re also more in control of the amount of oil in it.
Prepare your bruschetta
Rub the crusts of your bread with a little garlic. Then brush the tops with olive oil.
Place the bread on a baking tray and cook in the oven for about 5 minutes, turning half way.
The bread should be golden and crispy.
Bring it all together
Spread your bread with a thick layer of the sundried tomato paste.
Top each slice with half the burrata and a few leaves of torn-up basil.
Place your tomatoes on top, and finish with a drizzle of balsamic reduction.
Enjoy it while hot - the warm tomatoes and bread are lovely with the cool creamy burrata.
Tip:
If you prefer, you can subsitute basil for fresh or dried oregano.
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